Entrée: Malaysia – Laksa (Spicy Coconut Noodle Soup)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 15 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

8–10 dried red chilies, seeded and soaked in warm water until soft (or 4 fresh red chilies)
6 shallots, peeled
4 cloves garlic
2 stalks lemongrass (white parts only), sliced
3 / 4 inch (1.91 cm) fresh galangal (or ginger if unavailable), sliced
3 / 4 inch (1.91 cm) fresh turmeric (or 1 tsp (5 ml) ground turmeric)
2 candlenuts (or 2 tbsp (30 ml) macadamia nuts or unsalted cashews)
1 tsp (5 ml) coriander seeds, toasted
1 / 2 tsp (2.5 ml) cumin seeds, toasted
5 black peppercorns
1 tbsp (15 ml) belacan (shrimp paste), toasted (or 1 tsp (5 ml) fish sauce as substitute)
1 tbsp (15 ml) neutral oil (for blending/frying)
4 cups (1 liter) chicken or seafood stock
1 can (14 oz (400 ml)) coconut milk (full fat for best richness)
10–14 oz (300–400 g) protein: peeled shrimp (about 10 oz (300 g)) and/or firm white fish, cut into chunks (about 9 oz (250 g))
7–9 oz (200–250 g) rice vermicelli (laksa noodles) or combination of rice vermicelli and egg noodles
5 oz (150 g) tofu puffs, halved (optional)
2 cups (480 ml) bean sprouts, rinsed and blanched briefly
2 hard-boiled eggs, halved (optional)
2 tbsp (30 ml) tamarind paste diluted in 2 tbsp (30 ml) warm water (or 1–2 tbsp (15 to 30 ml) lime juice to taste)
1–2 tbsp (15 to 30 ml) fish sauce (to taste)
1 tsp (5 ml) palm sugar or brown sugar (adjust to taste)
2–3 tbsp (30 to 45 ml) vegetable oil or coconut oil (for frying the paste)
A handful fresh laksa leaves (daun kesum) or Vietnamese coriander, fresh mint, cilantro, lime wedges, sliced red chili, sliced scallions
Salt as needed

Show original ingredient measurements

8–10 dried red chilies, seeded and soaked in warm water until soft (or 4 fresh red chilies)
6 shallots, peeled
4 cloves garlic
2 stalks lemongrass (white parts only), sliced
3 / 4 inch fresh galangal (or ginger if unavailable), sliced
3 / 4 inch fresh turmeric (or 1 tsp ground turmeric)
2 candlenuts (or 2 tbsp macadamia nuts or unsalted cashews)
1 tsp coriander seeds, toasted
1 / 2 tsp cumin seeds, toasted
5 black peppercorns
1 tbsp belacan (shrimp paste), toasted (or 1 tsp fish sauce as substitute)
1 tbsp neutral oil (for blending/frying)
4 cups (1 liter) chicken or seafood stock
1 can (14 oz / 400 ml) coconut milk (full fat for best richness)
10–14 oz (300–400 g) protein: peeled shrimp (about 10 oz / 300 g) and/or firm white fish, cut into chunks (about 9 oz / 250 g)
7–9 oz (200–250 g) rice vermicelli (laksa noodles) or combination of rice vermicelli and egg noodles
5 oz (150 g) tofu puffs, halved (optional)
2 cups bean sprouts, rinsed and blanched briefly
2 hard-boiled eggs, halved (optional)
2 tbsp tamarind paste diluted in 2 tbsp warm water (or 1–2 tbsp lime juice to taste)
1–2 tbsp fish sauce (to taste)
1 tsp palm sugar or brown sugar (adjust to taste)
2–3 tbsp vegetable oil or coconut oil (for frying the paste)
A handful fresh laksa leaves (daun kesum) or Vietnamese coriander, fresh mint, cilantro, lime wedges, sliced red chili, sliced scallions
Salt as needed

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Prepare ingredients: soak dried chilies until soft, drain. Toast coriander and cumin seeds in a dry skillet until aromatic, then grind finely (or use pre-ground). If using belacan/shrimp paste, briefly toast over low heat or in a dry pan until fragrant (careful—it can smoke).
Make the laksa paste: in a blender or food processor, combine soaked chilies (reserve soaking liquid if needed), shallots, garlic, sliced lemongrass, galangal, turmeric, candlenuts, toasted spice powder, toasted belacan and 1 tablespoon (15 ml) oil. Blend to a smooth paste, adding a little water or reserved chili soaking liquid if needed to help the machine. You should have a thick, smooth paste.
Fry the paste: heat 2–3 tablespoons (30 to 45 ml) vegetable or coconut oil in a wide pot or deep skillet over medium heat. Add the paste and fry, stirring constantly, until it becomes fragrant and the oil separates from the paste—about 6–10 minutes. Reduce heat if it sticks or starts to burn.
Add stock: pour in the chicken or seafood stock, scraping up any browned bits. Bring to a gentle simmer.
Add proteins: add fish chunks and simmer 3–4 minutes until nearly cooked through, then add shrimp and cook until shrimp are pink and cooked through (another 2–3 minutes). If you prefer, cook proteins separately and add when assembling.
Add coconut milk and seasonings: stir in coconut milk and bring back to a gentle simmer—do not boil vigorously once coconut milk is added to avoid curdling. Add tamarind water (or lime juice), fish sauce and palm sugar. Taste and adjust: more fish sauce for saltiness, more tamarind/lime for acidity, more sugar for balance. Adjust salt if necessary.
Prepare noodles and other components: while the broth simmers, cook rice vermicelli according to package instructions (usually soak in very hot water for 3–5 minutes or briefly blanch). Drain thoroughly. Blanch bean sprouts briefly in boiling water for 20–30 seconds and drain. Warm tofu puffs if using.
Assemble bowls: divide drained noodles among bowls. Top with tofu puffs, bean sprouts, and the cooked fish and shrimp (or ladle hot broth with seafood over the noodles as you prefer).
Garnish and finish: ladle plenty of hot laksa broth over each bowl. Garnish with halved hard-boiled egg (optional), fresh laksa leaves (daun kesum) or Vietnamese coriander, mint, cilantro, sliced scallions, sliced red chili and a lime wedge. Serve immediately.
Notes and tips: use full-fat coconut milk for a rich, authentic texture. If you prefer a thicker curry laksa, reduce the stock slightly or add a bit more coconut milk. Belacan (shrimp paste) and laksa leaves are key for authentic flavor—substitutes work but change the profile. The paste keeps well in the fridge for 3–4 days or frozen for up to 3 months.

Prepare ingredients: soak dried chilies until soft, drain. Toast coriander and cumin seeds in a dry skillet until aromatic, then grind finely (or use pre-ground). If using belacan/shrimp paste, briefly toast over low heat or in a dry pan until fragrant (careful—it can smoke).
Make the laksa paste: in a blender or food processor, combine soaked chilies (reserve soaking liquid if needed), shallots, garlic, sliced lemongrass, galangal, turmeric, candlenuts, toasted spice powder, toasted belacan and 1 tablespoon oil. Blend to a smooth paste, adding a little water or reserved chili soaking liquid if needed to help the machine. You should have a thick, smooth paste.
Fry the paste: heat 2–3 tablespoons vegetable or coconut oil in a wide pot or deep skillet over medium heat. Add the paste and fry, stirring constantly, until it becomes fragrant and the oil separates from the paste—about 6–10 minutes. Reduce heat if it sticks or starts to burn.
Add stock: pour in the chicken or seafood stock, scraping up any browned bits. Bring to a gentle simmer.
Add proteins: add fish chunks and simmer 3–4 minutes until nearly cooked through, then add shrimp and cook until shrimp are pink and cooked through (another 2–3 minutes). If you prefer, cook proteins separately and add when assembling.
Add coconut milk and seasonings: stir in coconut milk and bring back to a gentle simmer—do not boil vigorously once coconut milk is added to avoid curdling. Add tamarind water (or lime juice), fish sauce and palm sugar. Taste and adjust: more fish sauce for saltiness, more tamarind/lime for acidity, more sugar for balance. Adjust salt if necessary.
Prepare noodles and other components: while the broth simmers, cook rice vermicelli according to package instructions (usually soak in very hot water for 3–5 minutes or briefly blanch). Drain thoroughly. Blanch bean sprouts briefly in boiling water for 20–30 seconds and drain. Warm tofu puffs if using.
Assemble bowls: divide drained noodles among bowls. Top with tofu puffs, bean sprouts, and the cooked fish and shrimp (or ladle hot broth with seafood over the noodles as you prefer).
Garnish and finish: ladle plenty of hot laksa broth over each bowl. Garnish with halved hard-boiled egg (optional), fresh laksa leaves (daun kesum) or Vietnamese coriander, mint, cilantro, sliced scallions, sliced red chili and a lime wedge. Serve immediately.
Notes and tips: use full-fat coconut milk for a rich, authentic texture. If you prefer a thicker curry laksa, reduce the stock slightly or add a bit more coconut milk. Belacan (shrimp paste) and laksa leaves are key for authentic flavor—substitutes work but change the profile. The paste keeps well in the fridge for 3–4 days or frozen for up to 3 months.